Color stability of virgin olive oil at moderate temperatures testing
2016
Lužaić, Tanja | Vujasinović, Vesna | Esalami, Seddiq | Rabrenović, Biljana
Virgin olive oil is most often used as salad oil. For other uses, it is recommended that mild heating temperatures are used. In order to investigate the influence of mild temperatures on the thermal stability of oil color, three virgin olive oil samples produced in different regions of Libya were analyzed. Oils were tempered at 63±2ºC during 28 days and the color change was monitored by measuring the color parameters using CIE L*a*b* and CIE Y- xy systems, determining pigment content, total carotenoids and chlorophyll content, as well as oil transparency. Tempering of oil contributed to lowering the content of pigments in all samples and increasing of the lightness (L*-value) and transparency. Total carotenoids content in the starting oil samples ranged from 0.83 to 0.51 mg/kg, while total chlorophyll content was 39.50 to 21.10 mg/kg. After 28 days of tempering, the total carotenoids content in oils dropped to the values of 0.13 to 0.02 mg/kg, while total chlorophyll content was 0.35 to 4.80 mg/kg. At the beginning of the tempering process, oil transparency was at 20.90 to 34.3%, increasing at the end of the tempering process to the values of 69.5 to 87.4%.
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